<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="435298" val="190443">北海道牛奶吐司</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">A</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">高筋面粉</a></label></span><span class='right'>540克</span>
					</td><td>						<span><label class="fcbm inblok"> 细砂糖</label></span><span class='right'>86克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>8克</span>
					</td><td>						<span><label class="fcbm inblok"> 即溶性干酵母</label></span><span class='right'>11克</span>
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						<td width="50%"><h2 class="zfliao">C</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">无盐奶油</a></label></span><span class='right'>49克</span>
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						<td width="50%"><h2 class="zfliao">B</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">全蛋</a></label></span><span class='right'>86克</span>
					</td><td>						<span><label class="fcbm inblok">动物性鲜奶油</label></span><span class='right'>59克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">牛奶</a></label></span><span class='right'>63克</span>
					</td><td>						<span><label class="fcbm inblok"> 汤种</label></span><span class='right'>184克</span>
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					<h2>北海道牛奶吐司的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/5/3/e/yuan_531813761d4886d98bd7889be29ed2ae.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 制作汤种：200克水+40克高筋面粉，小火边煮边搅拌。升温至65度，至有些稠的感觉。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/c/d/3/yuan_cdba2e008ca46935c64e55dae5d2d933.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 做好的汤种，倒入碗中盛出需要的量，盖上保鲜膜放置一边待凉。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/0/2/a/yuan_024474e12f072e4b817a8235d1f8af0a.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 将材料A<br />【高筋面粉………540克<br />  细砂糖…………86克<br />  盐………………8克<br />  即溶性干酵母…11克】与<br />材料B<br />【全蛋……………86克<br />  动物性鲜奶油…59克<br />  牛奶……………63克<br />  汤种……………184克】倒入搅拌钢盆中，先用慢速搅拌，当干性与湿性材料搅拌均匀后，转换成中速继续搅拌。在面团搅拌成团，且具有筋性是，才可加入材料C（油性材料），先用慢速搅匀，再转至中速搅拌。面团搅拌至完全阶段。面团放入容器内并盖上保鲜膜，进行基本发酵约40分钟左右。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/0/7/e/yuan_0799d8daf328519213f12ecf2330fd8e.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 发酵至两倍大，将食指在面团中间刺个洞，抽出后，指孔不回缩，就表示基本发酵完成。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/e/2/9/yuan_e2f3c235b5d71ac6a391a54d5807c109.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 基本发酵后的面团分割成4份，滚圆，盖上保鲜膜发酵15分钟左右。（分割面团的投量：1斤圆头不带盖可装入面团540克左右，水立方圆头不带盖可装入面团270克左右）</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/4/6/4/yuan_461b7919dc1f03a4dd27cf76e649b654.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 中间发酵后，用擀面杖擀成椭圆形，排气。将面团左1/3折起，再将右边1/3折起。然后，再用擀面杖擀长。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/d/7/f/yuan_d70c3d0bae852e3345607bece9a085bf.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">7.</span> 将面团卷，收口处朝下。起放入刷好融化的无盐奶油的吐司模中，进行最后发酵。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/9/3/1/yuan_93797ced5ec2a5916a454747620d06d1.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">8.</span> 最后发酵温度38℃。（发酵箱需要在滚圆开始中间发酵的时候就可以开始预热了）</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/6/2/0/yuan_62ba13291038cb97ed58b71196d4d900.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">9.</span> 最后发酵（发酵至八分满），表面均匀的刷上层蛋液，放入预热的烤箱，以180℃烘烤30-35分钟左右。</p>
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							<p><span class="fwb">10.</span> 在烘烤的过程中，表面如果上色过深的话，在烘烤20分钟后，表面盖上层锡纸。出炉后，面包放在晾架上待凉。</p>
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